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Cauliflower Recipes

Bob Blumer's Cauliflower Popcorn
Surreal Gourmet Bites published by Whitecap Books, $19.95

Bob says you should find some waxed popcorn bags, and serve the cauliflower at a party. How about at an Academy Awards party?


  • 1 head cauliflower
  • 4 tablespoons olive oil
  • 1 tablespoon salt (or, for a salt-free alternative, Mrs. Dash Table blend)

Preheat oven to 425F. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly. Spread cauliflower on a baking sheet (Lined with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of each floret has become golden brown. (That's the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn 3 or 4 times during roasting.

Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.

Walnut Roasted Cauliflower

Serves 4-6 as a side dish

You can use this recipe with whatever nut oil and nuts you have on hand, almond, walnut, or hazelnut would all be good, you could also use pumpkin oil and pumpkin seeds.


  • 1 large head cauliflower
  • 2 tbsp. walnut oil
  • salt and pepper to taste
  • ½ cup walnuts, toasted and chopped

Preheat oven to 425F. Slice the cauliflower from top to bottom in ½ inch slices. You should end up with several pieces that display the cross-section of the cauliflower. Brush both sides of the slices with the nut oil, then sprinkle with salt and pepper. Place on a non-stick baking sheet and roast for 30 to 45 minutes, until tender and beginning to brown. Remove from baking sheet to a serving dish, and sprinkle with chopped walnuts.

Smoked Black Cod Cauliflower Puree

This recipe is adapted from my memories of a dish chef Rob Feenie demonstrated at a 'Chefs in the Market' event at Granville Island Public Market in Vancouver. Save the leftover cod for your catů


  • 4 cups Milk
  • 4 ounces smoked black cod (sablefish)
  • 2 Bay Leaves
  • 2 tbsp Butter
  • 1 Small Cauliflower, cut into small pieces
  • Salt and White Pepper

Break the fish into flakes and put it in a large saucepot with the milk. Bring to a boil, then simmer for 15 minutes. You should be able to smell and taste the smokiness in the milk. Strain the milk into another pot, discarding the fish. Add the cauliflower to the pot with the milk (if you do not have enough milk to cover, add milk). Bring to a boil on medium high heat. Reduce to a simmer and continue to cook until cauliflower is tender. Using a fine mesh strainer, remove the cauliflower and reserve milk.

Place cauliflower into a food processor with a little of the cooking liquid and process until smooth.

Pass through a fine mesh sieve. Reheat and season puree to taste.

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